Bosh! Ian’s mum’s vegan scones recipe

Ian’s mum, Shirley, always makes him a batch of these wonderful scones when he’s back home. They are really tasty, easy and incredibly addictive. The cashew clotted cream is amazing, and combined with the crumbly scones and sweet jam gives a flavour and texture sensation. Be careful not to overbake them — you’re looking for a very light colour.

Lizzie Mayson

240g self-raising flour
40g caster sugar
½ tsp salt
40g dairy-free butter
120ml plant-based milk
50g sultanas
raspberry jam, to serve

140g cashew nuts
1½ tbsp icing sugar

Preheat oven to 200°C fan (220C/gas 7)| Line a baking sheet | Small saucepan of boiling water | Food processor | Liquidiser or hand beater | Cooling rack

1. To make the cashew cream, put the cashews into the boiling water and cook for 15 minutes. Take off the heat, strain and run under cold water to cool slightly. Put them into the liquidiser with the icing sugar and a splash of water and whizz to a thick cream (or use a hand beater), adding more water if the mixture is too thick.
2. Meanwhile, put the flour, caster sugar, salt, dairy-free butter and plant based milk into the food processor and whizz to a dough. Take the blade out, tip in the sultanas and fold them into the mixture.
3. Pull out roughly golf-ball-sized pieces of dough (about 3cm each) and roll them into balls between your palms | Place on the lined baking sheet and squash until they’re roughly 1cm thick, leaving a little space between each one as they will expand in the oven. Put the baking sheet in the oven and bake for roughly 12 minutes, until lightly golden. Remove and transfer to the cooling rack to cool.
4. Serve the scones with a thin spread of dairy-free butter, a good dollop of raspberry jam and the cashew clotted cream.


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